| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Sesame seed hamburger bun |
| 3/16 |
lb |
Ground beef (3.2 oz) |
| 1 |
ds |
Salt |
| 2 |
ts |
Mayonaise |
| 2 |
|
Tomato slices |
| 1 |
lg |
Lettuce leaf |
| 2 |
|
Dill pickle slices |
| 1 |
tb |
Chopped onion |
INSTRUCTIONS
1) Preheat a frying pan over med. heat. 2) Lightly toast both halves of
bun, face down and set aside. 3) Form ground beef into thin patty (use
hamburger press) slightly larger than the bun. 4) Cook patty in hot pan for
2 to 3 min per side. Lightly salt. 5) Build burger in the following
stacking order from bottom up: bottom bun--half of mayo--beef
patty--tomatoes--lettuce leaf--pickles--onion-- remainder of mayo--top bun.
Yield: 1 hamburger
If you want to make a cheeseburger, slice of American cheese should go on
top of beef patty.
In 1950 a man named Robert O'Petersen built the first Jack-In-The-Box
restaurant at El Cahon and 63rd streets in San Diego. The restaurant was
origanally built for drive-thru and walk-up service only--customers would
speak into a clown's mouth to order their food. The clown was blasted to
smithereens with explosives in a 1980 advertising campaign, however,
signifying a shift toward a more diverse adult menu.
The Jumbo Jack hamburger has been on the menu since 1974. Source: "Top
Secret Recipes" by Todd Wilbur
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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